By far the most loved cured meat in italy from the very north down to the very south of the country, juicy and tasty, bacon keeps everyone happy. In particular, calabrian bacon has an unique peculiarity: it undergoes a careful salting, spiced with the most fragrant calabrian chili pepper, and then seasoned in between sila’s own mountains. It can be found in two different versions, stretched or coiled, following the traditional calabrin recipe.
An excellent ingredient for sandwiches. Also delicious with grilled vegetables, or as an entrée’. It is also well suited to many culinary usages, ranging from amatriciana to carbonara, but also coupled with the sweet taste of pumpkin for a good pizza.